The perfect use for leftover brown rice! This brown rice casserole is flavored with shallots, garlic, parsley and Parmesan. Easy to make, great as a side dish, and my kids love it in their lunch boxes too.
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Quiches and Casseroles
Quiches and casseroles are great whether you’re feeding a family of four or a crowd. Most of my quiches are crustless – so you can enjoy the taste of the filling without the added calories from the crust.
Moussaka, a super rich Greek casserole, is one of my favorite foods. The combination of textures, flavors and seasonings creates an explosion of flavors with each bite, and the rich, gooey texture is comforting. But I wanted to make a lighter version, one that I could feel OK about making for my family fairly often- one that I wouldn’t feel bad about eating.
I found a great recipe for a “better for you moussaka” on the Voskos Greek Yogurt website. I adapted it very lightly, reducing the fat content further by using olive oil spray instead of olive oil, adding cumin, and using lamb instead of beef. I love this recipe, because it uses Greek yogurt and eggs instead of buttery béchamel, omits the potatoes, and it is still so, so good!
Reduced-fat or not, moussaka is a multi-step casserole that requires some work. But the result is well worth it.
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Pretty, tasty and very satisfying, this low-calorie, high-protein vegetable quiche makes a great main dish in a vegetarian dinner. Also wonderful for brunch (definitely company-worthy), or as a healthy, quick snack.
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A classic comfort food, this delicious corn casserole is cheesy and savory. It contains olive oil instead of butter, and low-fat Greek yogurt for extra protein. Serve it as a side dish, or as the main dish in a vegetarian meal, accompanied by steamed veggies or a salad.
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This savory bread pudding is an easier alternative to quiche, and just as delicious. The bread soaks up the milk and comes out of the oven incredibly fluffy. The cheese creates a pleasant cheesy topping. Make sure you use dry bread – it will soak up the milk better and the result won’t be soggy.
But here’s a tip for you, which works well with all types of bread puddings: If a bread pudding comes out too “wet” on the inside, simply place the slices on a large baking dish sprayed with nonstick spray, and return to the hot oven for 5 more minutes. Voila! Perfection.
I used a 1-quart baking dish, which is the perfect size for 4 people, but you can certainly double the recipe and use a square 8-inch dish, which holds 2 quarts.
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Kugel is a sweet baked noodle casserole, traditionally served as a side dish on the Jewish Shabat, but I like to serve it for brunch. Kugel is a classic comfort food – sweet, crispy on the outside and tender on the inside, perfumed with vanilla and cinnamon and dotted with sweet raisins. My beloved grandma Chava used to make it. Unfortunately I don’t have her recipe, but I adapted a kugel recipe I found in the delightful book Nana Lena’s Recipes. Unlike traditional kugels, my version includes a minimal amount of fat and sugar. It’s delicious! My version does not require pre-cooking the noodles – as long as they are covered in the sauce, and you keep the kugel covered for the first 30 minutes, noodles should soften while baking.
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No need for a crust – these mini quiches are just perfect, and without the crust, you’re getting all the flavor without unnecessary calories.
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I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
